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Chestnut honey from Lozère

Intense and woody

Voir fiche produit

Glazed pork belly

Chestnut honey from Lozère

Voir fiche produit

Lacquered gravy

  • 150g pork gravy
  • 40 g Hédène chestnut honey
  • 20 g soy sauce
  • 40 g fresh tomatoes coulis
  • 20 g Xérès vinegar
  • Salt, pepper

Glazed pork

  • 300 g cooked pork belly
  • 20 g butter
  • 1 garlic clove
  • 1 branch of thyme

Cannelloni

  • 20 g olive oil
  • 300 g zucchini
  • 100 g cooked pork belly trimmings
  • 100 g reduced pork gravy
  • 10 g Hédène chestnut honey
  • 80 g stewed white onions
  • 6 bergamot mint leafs
  • 1 orange peel
  • Salt, pepper

Decoration

  • Silene flowers
  • Thyme flowers
  • Bacon powder
  • Espelette pepper

Lacquered gravy

Heat honey in a frying pan, add soy sauce, vinegar, tomatoes coulis and pork gravy. Boil and halve. Season.

Glazed pork

In a pan, brown pork belly with butter, garlic, thyme. Deglaze with some lacquered gravy. Cook in oven at 150 °C during an hour and baste regularly with lacquered gravy.

Cannelloni

Cut zucchinis in strips with a mandolin and keep the core for stuffing. Cook the strips in boiled water then cool and strain them. Make 2 plaits (10x10cm) on oiled parchment paper. Mince zucchinis cores and make them sweat in olive oil in a frying pan with stewed onions and cut mint leafs. Add reduced cooking gravy, honey and cooked trimmings belly. Mix until stuffing becomes homogeneous. Fill plaits and roll them in cannellonis. Let cool and heat in oven at the right time.

Presentation

Split pork belly in 2 slices. Polish it with reduced lacquered gravy and drop it in the plate. Add bacon powder, flowers and Espelette pepper. Put cannelonnis beside.